A Spanish feast from the interplay of coast and hinterland
If you are looking for the perfect wine to accompany a Spanish evening meal, Paella Mar y Montaña is the perfect choice. The contrasting flavors of spicy chorizo and fine seafood create a particularly exciting combination of wine and food in this dish. This paella combines the salty notes of the sea with the rustic heartiness of the mountains, creating a complex flavor base. The saffron gives the rice its characteristic golden yellow color and unmistakable aroma, while the paprika gives the chorizo a spicy depth. It is a dish that embodies conviviality and joie de vivre and impresses with the variety of its textures. The challenge for the wine pairing is to harmoniously combine both the seafood and the strong sausage. Each component in the pot contributes to conjuring up an authentic vacation experience directly on the table at home, which calls for an accompaniment that is as lively as it is structured in order to ideally build the aromatic bridge between land and sea.
Ideal wine pairing: DO Navarra Rosado (Navarra, Spain)
A structured Tempranillo Rosado from the DO Navarra is the ideal answer to Paella Mar y Montaña. This wine has just the right balance between freshness and body to harmonize with both the prawns and the spicy chorizo. The nose usually reveals intense notes of strawberries, raspberries and a fine herbal spiciness that wonderfully underlines the aroma of saffron. As this rosé is often produced using the saignée method, it has more extract and structure than a classic summer wine, which gives it the necessary strength to stand up to the paprika spice of the sausage. The lively acidity is invigorating and balances the fat of the chorizo perfectly, while the fruitiness contrasts beautifully with the saltiness of the seafood. It’s a pairing that focuses on freshness and Mediterranean energy and ensures that the complex facets of the dish come into their own with every sip. Each glass enhances the saffron rice with a juicy aftertaste that rounds off the liaison of meat and fish to create a well-rounded culinary experience.
More wine recommendations for Paella “Mar y Montaña” (seafood & chorizo) for two
DO Rueda Verdejo (Rueda, Spain)
A classic Verdejo from the DO Rueda offers a wonderful mineral freshness that goes excellently with the seafood in paella. With its typical notes of tropical fruit, herbs and a subtle bitterness on the finish, it goes perfectly with saffron and vegetable components. This wine is very present on the palate and has a crisp acidity that lightens up the dish and makes it easy to drink, especially on warm evenings. It offers a fresh alternative that particularly highlights the maritime aspects of paella and impresses with its aromatic clarity. A very stylish choice for lovers of white Spanish wines.
Rioja DOCa Reserva (Rioja, Spain)
For those who prefer a red wine, a Rioja DOCa Reserva is a first-class partner, as its mature tannins and spicy oak notes pair phenomenally with the chorizo. The aromas of vanilla, leather and ripe red berries add an extra dimension of warmth and depth to the dish. This wine has enough structure to pick up the strong roasted aromas of the rice base. Despite its power, its maturity keeps it supple enough not to completely dominate the seafood. It is a very classic and elegant choice that takes the interplay of meat and spices to a new culinary level.
DO Cava Brut Nature (Catalonia, Spain)
A Cava Brut Nature offers a fascinating and innovative wine pairing, as the fine perlage and yeasty notes harmonize wonderfully with the texture of the rice. The dry characteristics without residual sweetness cleanse the palate perfectly after every bite of the spicy chorizo. The nose often reveals nuances of green apple and brioche, creating an elegant contrast to the salty sea breeze of the prawns and mussels. This Spanish sparkling wine specialty adds a festive touch to the meal and its effervescence makes it extremely light. An excellent choice for a special dinner for two that focuses on freshness and artisanal finesse.
Godello DO Valdeorras (Galicia, Spain)
A Godello from Galicia has an almost creamy texture and a fine minerality that goes perfectly with Paella Mar y Montaña. The aromas of yellow stone fruit and a hint of wild herbs caress the seafood in a very elegant way. This wine has more body than a Verdejo and can therefore keep up with the intensity of the chorizo without going under. On the palate, it is very full-bodied and harmonious, which supports the combination of the various ingredients in the pot. An exciting choice for connoisseurs who want to discover a lesser-known grape variety that impresses with its density and mineral depth.
Priorato DOCa (Priorat, Spain)
A powerful red wine from Priorat offers an intense accompaniment for a particularly hearty paella variation. The mineral notes of the slate soils and the dark berry fruit harmonize wonderfully with the roasted aromas of the Socarrat, the crispy layer of rice on the bottom. This wine has enormous density and power, which particularly emphasizes the spicy meat components. Despite the concentration, a high-quality Priorat has a cool minerality that provides a surprising balance. A pairing for connoisseurs who are looking for a powerful statement in the glass and want to combine the intensity of the Spanish mountains with the treasures of the sea in a very masculine way.
The recipe:
Paella “Mar y Montaña” (seafood & chorizo) for two
Cooking utensils
- 1 Paella pan (approx. 30 cm) or wide shallow pan
- 1 Cutting board
- 1 Knife
- 1 Small pot for the stock
Ingredients
- 200 g Paella rice Bomba or Calasparra
- 4 large shrimps with bowl
- 100 g Mussels cleaned
- 100 g Chicken breast in pieces
- 50 g Chorizo in slices
- 1 red peppers diced
- 1 Small onion finely chopped
- 1 Garlic clove pressed
- 500 ml Fish stock or poultry stock
- 1 teaspoon saffron threads
- 1 teaspoon pimentón de la vera smoked paprika powder
- 2 1 tbsp olive oil
- 1 Lemon in columns
- Salt and pepper
Preparation
PREPARATION:
- Heat the stock in a pan and leave the saffron threads to infuse.
- Cut the chicken into bite-sized pieces.
- Cut the chorizo into thin slices.
- Prepare the vegetables and clean the mussels thoroughly.
- Wash the prawns and pat dry.
COOKING STEPS:
- Heat the olive oil in the paella pan.
- Fry the prawns briefly on both sides and remove.
- Add the chicken pieces and chorizo to the pan and fry until golden brown.
- Add the onions, garlic and peppers and fry until translucent.
- Sprinkle in the rice and fry briefly until translucent.
- Stir in the paprika powder briefly (do not let it burn!).
- Pour in the hot saffron stock.
- Stir carefully once and then do not move the rice.
- Simmer over a medium heat for approx. 15 to 18 minutes.
- After 10 minutes, spread the mussels and prawns over the rice.
- Increase the heat briefly at the end to form the rice crust (Socarrat).
DIRECTIONS:
- Remove the pan from the heat and leave to rest, covered with a cloth, for 5 minutes.
- Decorate with lemon wedges.
- Serve directly in the pan in the center of the table.
- Sprinkle with a little fresh parsley.
SUPPLEMENTS:
- Classic aioli with baguette
- Pimientos de Padrón (roast peppers)
- Small green salad with sherry vinaigrette
